Pineapple Non-Upside-Down Cupcakes

Although most pineapple is probably consumed in the summer I still decided to go ahead with the pineapple upside-down cupcakes. I envisioned a cupcake that would be baked just like the cake but instead poured in a cupcake pan.  Then I decided that I really wanted frosting on the Pineapple upside-down cupcakes.

Frosting is the best part of a cupcake and I couldn’t go without.

Then the search began for the perfect Pineapple frosting for my Non-upside-down Pineapple upside-down cupcakes.  I didn’t have to search too hard when I found Annie’s Eats recipe.

I knew her recipe wouldn’t let me down and I was right, it couldn’t have turned out more perfect!  Thank you Annie!

Pineapple Upside-Down Cupcake:
4 eggs
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Instructions: Preheat oven to 350° F. Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition.

Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. Gently fold egg yolks and flour mixture into egg whites until blended. Fold in 1 tablespoon melted butter and almond extract. Bake for 15 to 20 minutes.

Annie’s Pineapple Frosting Ingredients:

2/3 cup fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted

Instructions: Puree the pineapple chunks in food processor or blender until smooth.  In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes.  Mix in powdered sugar until well combined.  Add pineapple puree to achieve desired pineapple flavor (approximately ½ cup).  If frosting is too runny, refrigerate for 30 minutes to allow to set up a bit.